Thai Veggie Curry Noodles
with Baby Corn, Crushed Peanuts & Herbs
Is it the sun, is it a pile of gold, no it’s this glowing bowl of green Thai curry. Ribbons of udon noodles are soaked in curry and a fragrant ginger and lemongrass paste. Soothed with veggies including bright baby corn and garnished with nuts and herbs, this curry will brighten up any dinner.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ head
broccoli
1
carrot
1 bunch
Asian Greens
½ tin
Baby Corn Spears
1 packet
udon noodles
(Contains Gluten; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
¾ tin
Thai green curry paste
(Contains Soy; May be present Peanut. )
1 box
coconut milk
1 sachet
vegetable stock powder
1 packet
Crushed Peanuts
(Contains Peanut; )
1 bag
herbs
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Chop broccoli (see ingredients) into small florets. Thinly slice carrot into half-moons. Roughly chop Asian greens. Drain baby corn spears (see ingredients) and cut into thirds. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli, carrot and baby corn until tender, 5-6 minutes. • Add Asian greens, garlic paste, ginger & lemongrass paste and Thai green curry paste (see ingredients) and cook until fragrant, 1-2 minutes.
• Add the cooked noodles, coconut milk, vegetable stock powder, the brown sugar and soy sauce to the pan. Simmer until slightly reduced, 1-2 minutes.
TIP: Add a splash more water if the sauce looks too thick
• Divide Thai veggie curry noodles between bowls. • Garnish with crushed peanuts. Tear over herbs to serve. Enjoy!
